"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sunshine Golden Yellow Cake Recipe

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This recipe for Sunshine Golden Yellow Cake, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Zeller
Added: Thursday, May 10, 2007


2 1/2 c sifted cake flour
1 2/3 c sugar
3 1/2 t baking powder
1 t salt
3/4 c milk
2/3 c shortening
3 eggs
1/2 c milk
1 t vanilla

1/4 c shortening
1/2 c cocoa
1/4 t salt
1/3 c milk
1 1/2 t vanilla
3 1/2 c confectioners sugar (sift if lumpy)

In mixing bowl, combine flour, sugar, baking powder, and salt. Add the 3/4 c milk and shortening. Beat vigorously by hand or at medium speed of elctric mixer for 2 minutes. Add eggs, the 1/2 c milk, and the vanilla. Beat 2 minutes more. Pour batter into 2 greased and floured 9x 1 1/2 inch round layer pans or a 13 x 9 x 2 inch pan. Bake at 350 for 30 - 40 minutes

In saucepan, melt shortening. Remove from heat; stir in cooca and salt. Mix in milk and vanilla. In mixer bowl, stir cocoa mixture into sugar. Beat at medium speed of electrec mixer until smooth and creamy. Add 1 T more milk if needed for good spreading consistency. Frost cake.




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